Comment
The latest comment and opinion, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Jul- 2018 -23 July
Etiquette tips for restaurant and bar managers
Since Meghan Markle and Prince Harry married in May, a number of news pieces have emerged on how the American is expected to behave now that she is a member of the British royal family. Commentators have drawn attention to royal traditions that guide what to eat (no garlic), how…
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20 July
How can the catering industry reduce packaging waste?
When considering the style and type of packaging to be used in the catering industry, we should not lose sight of the fact that packaging is an essential ingredient in the finished product. In our modern world where food may be prepared as a complete meal many miles from where…
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19 July
Is Deliveroo moving customers from cover to couch?
Stolen food, high commission prices, overworked staff and ruining restaurants’ relationships with their customers – just a few claims made by restaurateurs who partner with door-to-door delivery apps such as Deliveroo. The massive growth of the British-born smartphone app, which allows customers to order meals from well-known high street restaurants…
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19 July
Practical, easy and cost-effective ideas to improve your pub
The current casual dining market offers pubs a unique opportunity to maximise the appeal of their venues with interesting interiors and alfresco facilities. It is simply impossible for pubs to survive offering mediocre food, drink and service – the customer has lots of choice. Pubs are a uniquely British hospitality…
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18 July
Dealing with pests: Above and below the ground
Pests are an ongoing concern for owners and managers of catering outlets around the UK, who must maintain a constant mission to avoid unwanted guests on the premises. Rodents, insects and other creatures can cause huge problems for venues serving food and drink, leaving behind faeces and harmful bacteria, forcing…
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17 July
Why now is a good time to start your career in hospitality
With Brexit looming, the hospitality industry is right to feel jittery. According to a KPMG report on labour migration in the hospitality sector, compiled for the British Hospitality Association (BHA), the industry is highly reliant on EU nationals. Between 12.3% and 23.7% of the hospitality sector workforce is made up…
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17 July
How to engage your employees with a digital workplace
The need for frontline workers to be part of a wider organisational community and company culture has been found to be increasingly important. But how do you navigate internal communication and employee engagement challenges when your workforce is separated by location, time, and role? Cristian Grossmann, CEO of Beekeeper, looks…
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16 July
Creating the ultimate cocktail bar
In an era of Instagram and high-flying social media posts, cocktail bars have pushed their way to the forefront of the hospitality scene, offering consumers sparkling decadence, unrivalled sophistication and quirky experiences. They can distinguish the best hotels and restaurants from the downright ordinary and offer a luxurious outing that…
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13 July
Is coffee cupping the new wine tasting?
Whilst millennials have been branded as the typical target market for speciality coffee, there is a growing need to focus on the younger Generation Z and what makes them tick. With Gen Z consumers drinking less alcohol than their older generations, wine tasting events could become a thing of the…
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12 July
Gaining industry recognition and winning awards
In an industry brimming with creative and hard-working people, and in a market where consumers are often spoilt for choice, standing out from the crowd can be a challenge. While there are of course countless ways to achieve a point of difference, winning or being shortlisted for an industry award…
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